Ossobucco in Umido

Name: Ossobucco in Umido (Stewed Ossobucco)
Yield: Serves 6
Cuisine: Italian
Ingredients: 4 tablespoons olive oil; 4 celery stalks, chopped fine; 1 cup puréed tomatoes; 2 tablespoons concentrated tomato paste, diluted in a little warm water; 3 garlic cloves, chopped fine; sea salt and freshly ground black pepper; ¾ lb ossobucco steaks; 1 large onion, chopped fine; 2 carrots, chopped fine; 2 cups dry white wine

Stewed Ossobucco

Preparation info

Serves
6

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

Ossobucco is the veal shank and can be bought prepared from your local butcher—always remember to ask for it to be cut from the hind shin of the veal where the meat is more tender. This version is the traditional way of serving ossobuco in a rich tomato-based sauce.

Ingredients

¾ lb ossobucco steaks
4 celery stalks, chopped fine
1 large onion, chopped fine

Europe
Italy
Stew
Gluten-free
Mediterranean

Method

Wipe the steaks to make sure there are no shards of bone. Place all the vegetables and oil into a heavy casserole dish large enough to take all the meat as well.
Fry the vegetables and the oil together for about 10 minutes or until softened. Remove the vegetables with a slotted spoon, and reserve until required.
Add the meat to the casserole dish and